Ingredients

• For the Spicy Creamy Chipotle Sauce:
• 1 cup fat free Greek yogurt
• 2 tablespoons of Chipotle peppers in adobo sauce
• 3 tablespoons mayonnaise
• 2 cloves garlic, minced
• For The Cabbage:
• ¼ head of fresh purple cabbage
• 2 tablespoons lime juice
• 1 teaspoon cumin
• ½ teaspoon cayenne
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• For The Fish Tacos:
• 12 small corn tortillas
• 3 ears of fresh corn, boiled 5 minutes and cut from the cob
• 1 ½ pounds halibut filet
• 1 tablespoon cumin
• Salt & Pepper, a generous amount
• Lime wedges for garnish